Beef Tagine with Sweet Potatoes
Beef, potato and parsley come together in this Moroccan tagine, fragrant with turmeric and chilli and baked in the oven.
2 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- medium
- 1
Heat the oil in a flameproof casserole and fry the meat, together with the turmeric and seasoning, over medium heat for 3-4 minutes, until the meat is evenly browned, stirring frequently.
- 2
Cover the pan tightly and cook for 15 minutes over a gentle heat, without lifting the lid.
- 3
Preheat the oven to 350. Add the onion, chili, paprika, cayenne and cumin to the pan with just enough water to cover the meat.
- 4
Cover tightly and cook in the oven for 1 - 1 1/2 hours, till the meat is very tender, checking occasionally and adding extra water if necessary, to keep the stew moist.
- 5
Meanwhile, peel the sweet potatoes and slice them straight into a bowl of salted water to avoid discoloring.
- 6
Transfer to a pan, bring to a boil, simmer for 2-3 minutes, drain. Stir the chopped herbs into the meat, adding a little extra water if the stew appears dry.
- 7
Arrange the potato slices over the meat and dot with butter. Cover and cook in the oven for a further 10 minutes, till the potatoes feel very tender.
- 8
Increase the oven temp to 400. Remove the lid of the casserole and cook in the oven or under the broiler for 5-10 minutes till the potatoes are golden. Serve at once.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
